maandag 12 januari 2009

Cinnamon Bun Cookies

Another great find: Cinnamon Bun Cookies, this one through Foodgawker. These cookies were actually made by TheRecipe Girl and I thought they would be a great addition to my Christmas Cookie tins.

They were: they tasted amazing and looked great as well!!! These were a bit more work than the other cookies though.... The Triple Chocolate Cookies, the Lemon Ricotta Cookies with Lemon Glaze and the Granola Grabbners were all pretty much scooper-cookies. The Cinnamon Bun Cookies needed to be rolled out, sprinkled with filling, rolled up, refrigerated and sliced before baking.

Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter,salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough intoa disk, wrap it in plastic wrap, and refrigerate until you're ready to use it.

Roll the dough: Transfer chilled dough to a lightly floured piece of parchment orwaxed paper. Roll it into a 9x12-inch rectangle. In a small bowl, whisk togetheregg white and water until foamy. Brush onto rolled out dough.In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly overthe dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge(if dough sticks to parchment, gently use a metal spatula to guide it off of the paper).Wrap in plastic wrap or parchment, and freeze until firm.

Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment)two cookie sheets. Remove the dough from the freezer and unwrap it.Using a sharp knife, gently cut it into ½-inch slices.Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes,untill they're a light golden brown. Remove them from the oven andtransfer to a rack to cool.

Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to removeany lumps. Whisk the cream into the sugar to make a smooth icing.Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping).